Preheat the oven to 170˚C/150˚C fan/gas mark 3. You will need a 22cm tube/angel cake tin with removable tube. The pan should NOT be non-stick to help the cake keep its structure as it will cling to the sides whilst baking.

Into a bowl, sieve the flour. Add the sugar and baking powder then the salt and stir briefly.

In a separate bowl, combine the egg yolks with the water, juice, oil and zest. Whisk together until fully combined and frothy. Fold the dry ingredients into the wet using a large spatula. Folding rather than stirring will help retain the air you have whisked in.

Whisk the egg whites and cream of tartar until you have soft peaks. Be careful not to over whisk as you run the risk of a dry textured cake.

Fold a third of the egg whites into the batter mix. Then add the remaining whites, folding thoroughly but gently to keep as much air in as possible.

Pour into the tin and give it a gentle tap on the work surface to help dispel any air bubbles in the mix. Bake for 35-40 mins until a skewer inserted into the centre comes out clean.

Place on a cooling rack and leave to cool in the tin. Once cooled, gently ease a knife around the edges. Then, carefully remove the central tube. Gently tip out onto a plate or back onto the wire rack ready to ice.

Mix the icing sugar and juice together until smooth. Drizzle over the cake encouraging it to run down the sides and centre. Add either grated zest or candied peel to decorate.

TIP:* This cake is best eaten on the day of making but will keep for up to 3 days in an airtight container.* You can use other citrus fruit for a different flavour to this delightfully light cake.